Jamaican Jerk Chicken
Over the years I had the opportunity to travel on business or vacation to Jamaica. There are many open food stands that have been in the same location for years. I always like to stroll among them and learn from the locals.
I love the rich and diverse flavors of Jamaican food that starts with the spices used. On one of the visits I enjoyed some great Jerk Chicken and after going back the following day the owner parted with the recipe. Although the list of ingredients is long, I am certain that most of them are in your spice rack already.
- 2 Tbsp Garlic Powder
- 1 Tbsp Allspice, finely ground
- 1 Tbsp Dry Thyme, ground
- 1½ tsp Cayenne Pepper
- 1½ tsp Black Pepper, ground
- 1½ tsp Dried Sage, ground
- ¾ tsp Nutmeg, ground
- ¾ tsp Cinnamon, ground
- 2 Tbsp Kosher Salt
- 1 Tbsp Granulated Sugar
- ¼ cup Vegetable Oil
- ¼ cup Soy Sauce
- ¾ cup White Vinegar
- ½ cup Fresh Orange Juice
- 2 Jalapeño Peppers, seeded and chopped finely
- 1 Large Globe Onion
- 3 Green Onions, chopped
- 5 lb Chicken Pieces, skinless (on the bone)
- Place all ingredients with the exception of the chicken in a large casserole with a lid and heat to medium high.
- Add chicken pieces, stirring to coat well with spices. Remove after 5-6 minutes and let cool.
- Cover and refrigerate for 2-24 hours.
- Drain excess marinade, bake at 350 degree for one hour or drain and place chicken on a hot barbecue grill, turn chicken pieces and reduce heat to keep chicken from burning.
- Serve immediately with steamed white rice or sweet potatoes.